CORN CASSEROLE
1 (16 oz.) can creamed corn
1/2 c. milk
1 c. Bisquick
1 egg, beaten
2 tbsp. butter, melted
2 tbsp. sugar
8 oz. Monterey Jack cheese
Mix all but cheese. Pour
half into greased baking dish. Slice cheese and cover
mixture. Pour rest of corn mixture over cheese. Bake 20 to
30 minutes at 400 degrees.
CHILI PEPPER CASSEROLE
3 eggs
1 c. milk
1/2 c. Bisquick mix
1/2 tsp. salt
2 (4 oz.) cans roasted and peeled green chilies
2 c. tomatoes, chopped
2 c. Cheddar cheese, shredded
Beat eggs, milk, Bisquick and salt until foamy. Remove stems
and seeds from chilies; rinse in water. Place in greased
baking dish 8x 8x2. Top chilies with tomatoes; sprinkle with
cheese, pour egg mixture over. Bake uncovered 40 to 45
minutes. May serve with avocados/salsa, sour cream.
MEXICO GIESTA CASSEROLE
2 lb. ground beef
3 tomatoes
1 sm. can chopped green chilies
2 c. Bisquick
1/2 c. water
1 c. sour cream
2/3 c. salad dressing
1 med. onion, diced
3/4 c. grated cheese
Brown meat, add
seasonings, 1/2 teaspoon each garlic, onion salt, chili
powder, oregano, cinnamon. Cook until meat is brown, drain.
Slice tomatoes then mix salad dressing, cheese, sour cream,
onion. Set aside. Mix Bisquick and water, pat in bottom of
greased 9 x 13 inch baking pan. Add meat, tomato slices,
green chilies and top with sour cream mixture. Bake at 350
degrees for 20 to 30 minutes.
REUBEN CASSEROLE WITH RYE
BISCUITS
1 (27 oz.) sauerkraut
2 med. tomatoes, thinly sliced
1/4 c. Thousand Island dressing
2 tbsp. butter
3 pkg. sliced corned beef
2 c. shredded Swiss cheese
2 2/3 c. Bisquick baking mix
1/4 c. crushed rye crackers
1/4 c. soft butter
1 tsp. cocoa
2 tsp. molasses
1/2 tsp. caraway seeds
2/3 c. milk
MUSTARD SAUCE:1/2 c. mayonnaise or salad
dressing
1/2 c. mustard
1 tsp. chopped onion
Spread sauerkraut in
ungreased rectangular pan 13 by 9 by 2 inch. Arrange tomato
slices over sauerkraut, spread with dressing and dot with 2
tablespoons butter. Top with corn beef and cheese. Bake 15
minutes. Mix baking mix, cracker crumbs, 1/4 cup butter, the
cocoa, molasses and caraway seeds. Add milk, stir with fork
into dough. Beat 30 seconds, smooth into ball on surface
dust with baking mix, knead 10 times. Roll 1/2 inch thick.
Cut with biscuit cutter.
Arrange biscuits evenly
over top of casserole. Bake 15 to 20 minutes at 425 degrees.
Serve with quick mustard sauce.
LIGHT AND CHEESY BROCCOLI
CASSEROLE
1 (10 oz.) pkg. frozen chopped broccoli, thawed and drained
1 c. sour cream
1 c. creamed cottage cheese
1/2 c. Bisquick baking mix
1/4 c. grated Parmesan cheese
2 eggs
1 tomato, sliced thin
1/4 c. margarine, melted
Grease lightly square
baing dish, 8 x 8 x 2 inches. Spread broccoli in dish. Beat
sour cream, cottage cheese, Bisquick, margarine, and eggs
with hand beater 1 minute. Pour over broccoli. Arrange
tomato slices on top, sprinkle with Parmesan cheese. Bake at
350 degrees until golden brown and knife inserted halfway
between center and edge comes out clean, about 30 minutes.
Cool for 5 minutes.
CAULIFLOWER HAM AU GRATIN
CASSEROLE
4 c. partially cooked fresh cauliflower or 2 (10 oz.) pkgs.
frozen, thawed & drained
1 1/2 c. fully cooked ham, cubed
1 (11 oz.) can condensed cheddar cheese soup
1/4 c. milk
2/3 c. Bisquick baking mix
2 tbsp. butter
2 tbsp. shredded cheddar cheese
Arrange cauliflower in
ungreased rectangular baking dish (11"x7" x 1 1/2").
Sprinkle with ham cubes. Beat soup and milk until smooth,
pour over ham. Mix remaining ingredients until crumbly,
sprinkle over soup mixture. Sprinkle with paprika. Bake
until topping is golden brown, 20 to 25 minutes at 400
degrees.
Serves 8.
MAIN DISH CASSEROLE
1 lb. lean ground beef, cooked & drained
1 can corn, drained
1 can sliced carrots, drained or 1 lb. fresh cooked carrots
1 can tomato soup
1 tbsp. Italian seasoning
1/2 tsp. chili powder
1 recipe Bisquick or Jiffy mix biscuits
Preheat oven to 350
degrees. Stir first 6 ingredients together and place in a
large casserole. Cook covered for approximately 25 minutes.
Mix biscuits and spoon on top of casserole. Bake uncovered
approximately 10 minutes or until biscuits are done.
CORN CASSEROLE
2 cans cream style corn
1 c. milk
3 eggs, beaten
1 1/2 c. Bisquick
8 oz. pkg. Monterey Jack cheese, grated
1 sm. can chopped green chilies
Mix together corn, milk,
eggs, and Bisquick. Pour half of mixture into greased 9 x 13
inch casserole dish. Layer with grated cheese and green
chilies. Cover with remaining corn mixture. Bake at 400
degrees for 45 minutes.
SLOPPY JOE CASSEROLE
1 lb. ground beef
1 c. catsup
1/2 c. water
2 tbsp. instant minced onion
1 tsp. instant beef bouillon or 1 bouillon cube
2 c. Bisquick or Jiffy
2/3 c. milk
Paprika
Heat oven to 400 degrees.
Cook and stir ground beef in 10 inch skillet until brown;
drain. Stir in catsup, water, onion, and bouillon. Heat to
boiling, reduce heat. Simmer uncovered, stirring
occasionally, 5 minutes. Mix baking mix and milk until soft
dough forms; beat vigorously 20 strokes. Spread half of the
dough in ungreased square pan, 8 x 8. Top with beef mixture.
Drop remaining dough by spoonfuls onto top, sprinkle with
paprika. Bake until light brown, about 25 minutes. The
recipe can be doubled also.
ZUCCHINI SEAFOOD CASSEROLE
4 c. zucchini, peeled and sliced 1/4 inch
1 1/2 c. Bisquick baking mix
1 1/2 c. shredded processed sharp American cheese
1 c. chopped onion
1 (6 1/2 oz.) can crab meat, drained and cartilage removed
or1 (6 1/2 oz.) can tuna, drained
1/2 c. vegetable oil
3 eggs, beaten
1 tsp. dried oregano
1 tsp. salt
1/2 tsp. pepper
Heat oven to 400 degrees.
Grease baking dish (12 x 7 1/2 x 2). Mix all ingredients
together. Spread evenly into casserole. Bake uncovered until
golden brown and inserted knife in center comes out clean,
25-30 minutes. Garnish with thinly sliced zucchini.
ZUCCHINI CASSEROLE
6-8 c. zucchini, chopped
1 lg. onion, chopped
1 1/2 c. American cheese, shredded
1 1/2 c. Bisquick
3 eggs
1/2 c. oil
1 tsp. salt
1 tsp. pepper
1 tsp. oregano
Mix all ingredients except
eggs and oil in large bowl. Beat eggs and add to mixture.
Pour into large casserole or 13 x 9 inch pan. Bake uncovered
for 50 minutes at 350 degrees.
CHILI CORN CASSEROLE
1 1/2 c. Bisquick
1/4 c. soft margarine
1/2 c. milk
2 eggs
1 can creamed corn
1 (7 oz.) can chilies, diced
3 c. Jack cheese, grated
Mix margarine and
Bisquick; add milk, eggs, and corn. Mix until moist. Pour
1/2 mixture into 8 x 8 inch pan, greased. Lay green chilies
on Bisquick mixture. Cover with cheese. Spread remaining
Bisquick mixture.
Bake at 400 degrees for
45-60 minutes.
HAM UPSIDE-DOWN CASSEROLE
1 1/2 c. cubed, cooked ham
1 tsp. Worcestershire sauce
1 c. lima beans, cooked and drained
1 (8 oz.) can cream style corn
1 c. shredded sharp Cheddar cheese (4 oz.)
2 tbsp. minced onions
2/3 c. Bisquick baking mix
1/3 c. cornmeal
1 egg
1/4 c. milk
Parsley (optional)
Heat oven to 400 degrees.
Mix ham, beans, corn, cheese, onions, and Worcestershire
sauce. Turn into greased 1 1/2 quart casserole. Cover and
bake 15 minutes. Mix remaining ingredients and spoon over
hot meat mixture, spreading batter evenly to edges of
casserole. Bake, uncovered, 20 minutes. Cut into wedges and
invert each onto a plate. If you have parsley on hand, use
it to garnish.
Serves 4.
CHEESY TAMALE CASSEROLE
2 lb. ground beef
1/2 green pepper, chopped
1 c. finely chopped onion
1 c. taco sauce
1/3 c. Bisquick
1/2 tsp. taco seasoning
1 can whole kernel corn, drained
CHEESY TOPPING:
1 3/4 c. water
1 c. sour cream
3/4 c. Bisquick
1/2 tsp. salt
3/4 c. yellow cornmeal
2 c. shredded Monterey Jack cheese
2 eggs
Heat oven to 350 degrees.
Cook and stir ground beef, onion and pepper in skillet until
beef is brown. Stir in remaining ingredients except cheesy
topping; heat to boiling. Spoon into ungreased rectangular
baking dish 13 x 9 x 2 inch. Prepare cheesy topping, spread
over beef mixture. Bake uncovered until light brown (about
40 minutes). Makes 12 servings. Heat water to boiling in 2
quart saucepan. Stir in cornmeal; cook and stir until very
thick, about 1 minute. Remove from heat; stir in sour cream.
Beat in remaining ingredients until blended.
MEXICAN SUMMER CASSEROLE
2 c. Bisquick mix
2/3 c. milk
1 lb. hamburger
1 onion, chopped
2 tomatoes, peeled and sliced thin
2 green peppers, chopped
1 c. Miracle Whip
1 c. sour cream
1 c. cheddar cheese, grated
Mix Bisquick and milk.
Spread dough into 9 x 13 baking dish. Brown hamburger and
onion. Drain and spread onto dough. Layer tomatoes on top of
hamburger. Layer peppers on top of tomatoes. Mix together
Miracle Whip, cheddar cheese, and sour cream; spread on top
of layers. Bake at 350 degrees for 35-45 minutes.
OVEN FRIED CASSEROLE
1 tbsp. margarine
2/3 c. Bisquick baking mix
1 1/2 tsp. paprika
1 1/4 tsp. salt
1/4 tsp. pepper
2 1/2 to 3 1/2 lb. fryer, cut up
Heat oven to 425 degrees.
Melt margarine in 13 x 9 inch pan in oven. Mix baking mix,
paprika, salt and pepper; coat chicken. Place skin sides
down in pan (uncovered). Bake 35 minutes. Turn, bake about
15 minutes or until done. 6 servings.
BEEF BURRITO CASSEROLE
1 can refried beans
1 c. Bisquick
1/4 c. water
1 lb. hamburger, browned
1 (16 oz.) jar medium salsa sauce
1 1/2 c. shredded cheese
Sliced green or black olives
Mix together first 3
ingredients and put in bottom of greased 9 x 13 pan. Layer
top with hamburger, salt, cheese and olives. Bake at 375
degrees for 30 minutes. Serve with lettuce and sour cream.
SLOPPY JO CASSEROLE
1 lb. ground beef
1/2 c. water
2 c. Bisquick
1 c. catsup
1 pkg. sloppy jo seasoning
2/3 c. milk
Brown beef and drain. Add
catsup, water and seasoning mix. Simmer 5 minutes. Mix
Bisquick and milk to make a soft dough. Spread 1/2 of batter
in pan and spread meat mixture over it. Drop remaining
batter by spoonfuls on top. Bake 30 minutes at 400 degrees.
LOW CHOLESTEROL CHILI
RELLENOS CASSEROLE
2 (4 oz.) cans diced green chili peppers, drained
8 oz. low-fat cheddar cheese, shredded (2 c.)
2 c. skim milk
1 c. Bisquick
1 c. frozen egg substitute, thawed
4 slightly beaten eggs
1 c. low-fat cottage cheese
Salsa; optional
First spray 12 x 7 1/2 x 2
inch baking dish with non-stick coating. Sprinkle with chili
peppers and cheddar cheese. In medium bowl combine milk,
Bisquick mix, eggs; beat until smooth. Stir in cottage
cheese. Spoon eggs on top of chilies and cheese. Bake
uncovered at 350 degrees for approximately 45 minutes until
puffed. Casserole is down when you insert knife into center
and it comes out clean. Let stand 10 minutes before serving.
Top with salsa.
Serves 6.
CHUCK WAGON CASSEROLE
2 c. leftover roast, cubed
16 oz. can corn, drained
1 can tomato soup
1 c. grated cheese
1 tbsp. dry onion
1 tsp. chili powder
1 recipe Bisquick or 1 can biscuits
2 tbsp. butter, melted
1/4 c. yellow corn meal
Mix all but last 3
ingredients. Use 2 1/2 quart casserole. Bake at 400 degrees
for 10 minutes. Dip biscuits in butter then in cornmeal.
Arrange on top. Bake 20 to 25 minutes.
Serves 4 to 6.
CREAMY-TURKEY MUSHROOM
CASSEROLE
6 slices bacon
3/4 c. chopped onion
1/2 c. chopped celery
1/4 c. chopped green pepper
1 can (4 oz.) mushroom stems and pieces, drained
1 can (10 3/4 oz.) condensed cream of celery soup
1 c. dairy sour cream
3 c. cut up cooked turkey or chicken
1/4 tsp. salt
1/8 tsp. pepper
2 c. Bisquick baking mix
1/2 c. milk
2 eggs
1/2 c. shredded Cheddar or process American cheese (about 2
oz.)
Heat oven to 350 degrees.
Grease 2-quart round casserole. Fry bacon in 10-inch skillet
until crisp; remove from skillet and crumble. Cook and stir
onion, celery, green pepper and mushrooms in bacon fat until
tender; drain if necessary. Stir in soup, sour cream,
turkey, salt, pepper and bacon, heat until bubbly. Spread in
casserole. Mix remaining ingredients just until moistened;
spread over turkey mixture. Bake uncovered until golden
brown, 30 to 35 minutes.
6 to 8 servings.
CASSEROLE APPLE DISH
1 1/2 c. Bisquick
1/2 cube margarine
1 c. cold water *see in recipe later
3 to 4 cups peeled and sliced apples
1 1/2 c. sugar
Cinnamon
Nutmeg
Mix as pie dough, not
rolled. Leave crumbly. Layer with crumbly mix and the apples
mixed with 1/2 cups sugar, cinnamon and nutmeg end with
crumbly mix. *Add water after all is put in a 2 quart
casserole, or bigger, bake at 350 degrees for 50 minutes.
Use pastry blender to make crumbly mix.
VEGETABLE PIE
2 c. of broccoli (or cauliflower)
1/2 c. onion
1/2 c. chopped green pepper
1 c. shredded Cheddar cheese (7 oz.)
1 1/2 c. milk
3/4 c. Bisquick
3 eggs
1 tsp. salt
1/4 tsp. pepper
Heat oven 400 degrees F.
Grease pie pan. Boil all vegetables until almost tender.
Drain. Mix broccoli, onion, green peppers and shredded
cheese together. Pour in pie pan. Beat Bisquick, milk and
eggs on high speed. Pour into pie pan with vegetables. Bake
at 400 degrees F. for 40 minutes.
CHILI QUICHES
1 c. Monterey Jack cheese
1 c. Cheddar
1 c. half and half
4 oz. can chopped green chilies
1 sm. jar pimentos
4 eggs
1 c. Bisquick
2 tsp. Tabasco sauce
Grease pan; sprinkle
chilies, cheese and pimentos on bottom of pan. Mix eggs and
Bisquick, add half and half; mix together with electric
mixer. Pour over top. Bake at 350 degrees for 30 minutes.
EASY QUICHE
2 c. cauliflower *
1/3 c. chopped onion
1 c. grated cheese (We use Jack with a little Swiss)
1/3 c. chopped green pepper3 eggs
1 c. milk
1/2 c. Bisquick
Salt
Pepper
*Broccoli, spinach,
zucchini, etc., may be substituted for cauliflower. Our
favorite is with mushrooms.) Cook cauliflower or vegetable
of your choice for approximately 10 minutes and drain and
put in 9 inch pie plate. Beat 1 minute with hand beater and
add to above ingredients already in pie plate. Bake 45
minutes at 375 degrees.
ZUCCHINI CASSEROLE
4 c. diced or chopped, peeled zucchini
1 c. Bisquick
1/2 tsp. oregano
1/2 c. oil
1/2 c. grated Parmesan cheese
1/2 c. chopped onion
1/2 tsp. garlic powder
Salt & pepper to taste
4 beaten eggs
2 tbsp. chopped parsley
2 tbsp. basil
Mix all together and bake
in ungreased 2 quart casserole at 350 degrees for 40
minutes. Remove cover for last 15 minutes. 4 cups zucchini =
1 3/4 pounds approximately.
COLORFUL EGG
CASSEROLE
1 lb. bulk pork sausage
4 oz. mushrooms
1/2 c. sliced green onion
2 med. tomatoes, peeled, chopped
2 c. shredded Mozzarella
1 1/4 c. Bisquick
10 eggs
1 c. milk
1 1/2 tsp. salt
1/2 tsp. pepper
Combine sausage, mushroom,
green onion, tomato, cheese (after browning sausage). In
mixing bowl mix Bisquick, eggs, milk, salt and pepper. Put
sausage mixture in buttered 9x13 pan. Pour mixture on top.
Bake uncovered 30 minutes or longer at 350.
IMPOSSIBLE CHEESEBURGER
PIE
1 lb. ground beef
1 1/2 c. chopped onion
1/8 tsp. salt
1 c. shredded cheddar cheese (4 oz.)
Salt & pepper to taste
1 1/2 c. milk
3/4 c. Jiffy or Bisquick mix
3 eggs
Heat oven to 400 degrees.
Lightly grease a 10 inch pie plate. Cook and stir beef and
onion until brown, drain. Stir in salt and pepper. Spread
beef in pie plate, sprinkle with cheese. Beat remaining
ingredients until smooth (15 seconds in blender on high
speed or 1 minute with hand beater). Pour into pie plate.
Bake until golden brown, about 30 minutes.
Let stand 5 minutes before
cutting to serve.
Serves 6 to 8.
TACO SQUARES
1 1/2 lbs. ground beef
1 c. sour cream
2/3 c. mayonnaise
1 c. shredded sharp cheddar cheese
2 tbsp. chopped onion
2 c. Bisquick
1/2 c. cold water
1 to 2 med. sliced tomatoes
1/2 c. chopped green peppers
Heat oven to 375 degrees.
Grease 13 x 9 x 2 baking dish. Cook beef until brown, drain.
Mix sour cream, mayonnaise, cheese and onion. Mix bisquick
and water, pat in pan pressing 1/2 inch up sides of baking
dish. Layer beef, tomatoes and pepper. Spoon cheese mixture
on top. Bake about 30 minutes. I have substituted 1/2
cottage cheese, 1/2 light sour cream instead of all sour
cream has worked very well.
EASY GARDEN QUICHE
2 c. chopped fresh broccoli
1/2 c. chopped onions
1/2 c. chopped green peppers
1 c. shredded non fat Cheddar cheese
1 1/2 c. skim milk
3/4 c. no cholesterol Bisquick
1 tsp. salt
1/4 tsp. pepper
3/4 c. egg substitute
Heat oven to 400 degrees.
Lightly spray pie plate with vegetable oil. Heat 1 cup water
with 1/2 teaspoon salt to boiling. Add broccoli, cook until
tender, drain thoroughly. Mix broccoli, onion, green pepper
and cheese in pie plate. Beat remaining ingredients until
smooth, 15 seconds in blender. Pour into pie plate. Bake
until golden brown and knife inserted halfway between center
and edge comes out clean, 35 to 40 minutes. Let stand 5
minutes before cutting.
*1 package (10 ounce)
frozen chopped broccoli or cauliflower, thawed and drained
can be substituted for fresh broccoli. (Do not cook.)
